Breakfast Recipes

Every bite is hot, gooey, and ultra-crispy.

You've never seen chicken enchiladas like this before.

Once you learn how easy it is to make, you may never return to the store-bought stuff again.

It’s mom-approved.

Fry a few and it will become second nature.

When it comes to eating out for breakfast or brunch, for me, ordering is a no-brainer — I go for the savory option every time. I’m in it purely for the home fries. And the only thing better than ordering this side at my favorite diner is making them at home, whether for a big brunch with friends or just for myself. In this recipe, learn how to make home fries that are slightly starchy, with just the right balance of a soft, creamy inside and crispy, crunchy exterior.

A reason to never throw away bacon grease.

Whenever my kitchen fills with the smell of bacon grease and cornmeal, I am transported back to the moment I laid eyes on that golden pancake.

A loaf of tender, warm bread in less than an hour? It's not magic — it's no-time bread!

A savory breakfast that takes two minutes to prep for the slow cooker.

This sticky rice pudding can be served for breakfast or as a dessert. When I was traveling in Thailand, I had this rice pudding almost every morning, served in small banana leaf bowls, with thick coconut cream and fresh mangoes. It is easily one of my favorite food memories of all time. You can make this rice pudding with black or white glutinous rice. (Or use both! The black rice tints the white a delicate purplish color.) Both varieties are available in most Asian groceries.

This is the recipe that can make *anyone* a jam maker.

October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it’s breakfast or dinner, throughout the week. The potatoes are sliced into 1/8-inch thickness, parboiled on the stovetop before baking, and prepared with onions, Dijon mustard, and cheese.

One bite and you'll wonder why you haven't been making fruit salad this way all along.

Feels goods, right?

Make soft, creamy steel-cut oats in under 20 minutes.

This breakfast casserole was made for summer.

Leftover fried rice never had it so good.

Make it once and eat all week.

All the smart home cooks are doing it.

This fabulous egg bake starts with those convenient pre-cut veggies from the produce section.

Teff is a gluten-free whole grain that’s starting to get more attention these days. And for good reason: these tiny grains pack a big nutritional punch since they’re made up primarily of the bran and germ, where all the good-for-you stuff is. Making teff porridge is easy. Before cooking, first toast the teff for two minutes in a pan, then transfer in a saucepan and bring to a boil for 15 to 20 minutes.

It's the high-protein, make-ahead breakfast you need.

It's no less creamy or flavorful.

A weeknight-friendly take on the classic dish.

Of course Ina has the smartest way to make lasagna ahead!

Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite! They make an elegant alternative to your usual Saturday morning fare, and are a good excuse for adding ricotta to your shopping list. Most ricotta pancake recipes have you separate the eggs and whip the whites, folding them into the batter at the end.

The best jam you can make with just fruit, lemon, and sugar.

The best bacon you'll ever eat is sweet, smoky, and spicy.

It's a classic frittata meets French onion soup mash-up that is dressed to impress.

Coffee pancakes, mascarpone cream, coffee-infused maple syrup AND chocolate shavings!

Sausage gravy is one of those dishes that is so basic, you don’t even need a recipe. But it’s also one of those dishes that, in the age of everything being bigger, bolder, and more unique, tends to get lost in the mix. But let’s not let that happen! In this recipe, you only need only a few ingredients – pork sausage, flour, milk, salt, pepper, and hot biscuits – to make Southern sausage gravy.

Mace adds a subtle but intriguing flavor to these tasty, tender treats.

I have to admit I’ve never understood the popularity of the “Sunday brunch” at otherwise decent restaurants—the lines are ridiculous, the food often subpar, and you know as well as me the waitstaff have plenty of better things to do (like nurse their own hangover). My indifference to this cultural phenomenon doesn’t mean I don’t love a pile of pancakes and a fried egg or two; it’s just that I prefer them from the comfort of my own home.

Everybody loves creamed spinach, even folks who hate spinach! Here’s a luxurious baked version that I love serving with oven-roasted pork tenderloin, though it pairs just as well with steak, pork chops, or any other protein on your plate. Splurge on a little mid-week comfort food and make this with your dinner tonight! This spinach bake is a cross between creamed spinach and a spinach soufflé, and in my opinion it’s the best of both worlds.

The one-pot affair comes together without fuss, when you need it most.

Bananas, dates, oats, and nuts — that's it.

Trust us on this one.

Like a tomato and mayo sandwich, in pie form.

Eggs, sausage, and, yes, cheese go into this comforting breakfast fried rice.

You only need two ingredients.

It's waaay better than baked mac and cheese.

This deep-dish quiche is a hearty, flavor-packed meal in a pan. There are a few culinary tricks built into the recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth every moment of effort.

When I was young, I wanted nothing to do with the desserts my father brought home from our monthly trips to the Thai market in the city: gray griddled discs of taro root and coconut, round pancakes filled with coconut cream, and layered pink jellies flavored, disappointingly, with coconut. Well, times have changed. Now I’m the coconut fiend and the traditional Thai dessert kao neow dahm is my favorite way to get my fix at home.

The only gluten-free, dairy-free pancake recipe you need.

Raise your hand if you’ve ever actually made a soufflé. Yeah, me neither. Not until, that is, I took a class years ago with Paule Caillat in Paris and realized what a cozy, simple, weeknight dish a cheese soufflé actually is. In case you’ve never had one, a cheese soufflé is like a giant cheese puff, a hot cheese pudding with a crispy top and creamy, melting cloud inside.

Baked oatmeal is the queen of make-ahead, easy-to-adapt breakfasts.

To make something crispy, creamy, cheesy, and hard to beat.

This savory muffin's got it all: eggs, sausage, cheese, spinach, and even a bit of apple to help you power through your day.

If you’re short on time in the morning, there’s nothing quite as fast or as tasty as a fruit smoothie. But smoothies do seem to have one drawback: Are they ever as filling as a proper breakfast? The answer is yes — they can be! It’s all a matter of adding the right ingredients for a smoothie that’s equal parts convenient, delicious, and satisfying.

If hash brown casserole had a bougie aunt, this dish would be it.

Layers of sweet potatoes and black beans amped up with smoked mozzarella and smoked paprika make for one seriously satisfying dinner.

It’s so stable, you can even refrigerate it and reheat it in the microwave.

It features four types of cheese and a buttery breadcrumb topping.

It requires just 5 minutes of hands-on time.

I don't like to brag, but I think these are the mashed potatoes you've been searching for.

All the flavors of the sizzling favorite in one place.

When it is cold and dreary outside, there is oatmeal for breakfast. It’s an “If A, then B” kind of situation. If you have a little extra time — a weekend morning, say, or a handy snow day — it’s worth pulling out the steel-cut oats. Yes, they take longer to cook than our standby rolled oats, but the trade-off is the best bowl of oatmeal you’ve ever had.

Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love.

In case you’re new here, you may not yet have noticed: I love eggs. For breakfast or dinner; scrambled, hardboiled, fried, or poached. I don’t like to play favorites, but baking them in individual ramekins until the whites are barely set and the yolks reach that creamy, pudding-like consistency may, perhaps, be my egg de resistance. It’s so easy and has an air of fancy that makes a weekend breakfast feel extra special. Here’s how to do it.

If you meal prep one thing this week, make it breakfast sandwiches — your future self will thank you on Monday morning.

It's the only way I'll make it from now on.

It’s stunningly easy.

Pepperoni pizza meets pasta bake.

Don't wait a second longer to make them.

Whatever you call them, here's the very best way to make them.

This meal is all about how much flavor you can pack in one pan.

Go on! Play with your food! It's good for you.

It's my favorite way to start the day.

You’ve had eggs boiled, fried, poached, and scrambled … but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations are used in China, Japan, and Korea, and I’ll share a recipe for making Korean-style steamed eggs or gyeran jjim. They can be eaten for breakfast, lunch and dinner. When steamed, the eggs set into the loveliest custard with the texture of silken tofu.

If you have any left over, that is.

Get a head start with weekend meal prep and Monday mornings will be a whole lot rosier.